Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, naan bread. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Naan bread is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Naan bread is something which I’ve loved my whole life. They are fine and they look fantastic.
Naan is a traditional flat bread from India, while pita bread is eaten in the Mediterranean and Middle East. Pita is made with a very simple dough, using just flour, salt, yeast, and olive oil. Simple naan breads, flavoured with garlic and fresh coriander, are quick and easy to make.
To begin with this particular recipe, we must first prepare a few components. You can cook naan bread using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Naan bread:
- Take Flour (half mudu)
- Make ready pinch Salt
- Get 2 teaspoons Yeast
- Take Baking powder half tablespoon
- Get Oil half spoonfull
- Get Frying oil or butter
Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven "tandoor" taste heavenly. In Indian cuisine, naan bread is often served with a curry or a dal (lentils). The curry can be of paneer (cottage cheese) or a mix of vegetables. The dal that pairs exceptionally well with naan is dal makhani.
Steps to make Naan bread:
- Mix yeast with warm water and set aside. Mix all dry ingredients thoroughly
- Add in soaked yeast into dry mixture. Add oil and water as you mix. Until you get the perfect texture (water should be added carefully to avoid watery mixture)
- Cover with plastic bag for 10-15 minutes for the mixture to rise
- Knead some more until it is smooth. Put in round shapes to make rolling easy
- Roll until flat
- Fry on each side until golden brown
A video on how to make Naan! A simple video guide to making the best, authentic naan bread recipe in a skillet, with all your favorite toppings - garlic naan, onion naan and seeded naan! Khusrow documented naan-e-tanuk, and naan-e-tanuri which were both served at the imperial court in Delhi. He described the former as a light bread or thin bread that was probably baked on a large iron. Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven.
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